Ingredients Jump to Instructions ↓

  1. 8 ounces portobello mushrooms , wiped and sliced

  2. 14-ounce jar Black Bean Corn Salsa

  3. 4 chicken breasts , boned and skin removed and cut into strips

  4. 1 tablespoon olive oil

Instructions Jump to Ingredients ↑

  1. Saute mushrooms in 3 to 4 tablespoons unsalted butter , until wilted, about 5 minutes on medium heat. Combine salsa with mushrooms and cook until heated through. In a wok or saute pan saute chicken strips in 1 tablespoon of olive oil until cooked, about 5 to 6 minutes. Combine salsa and chicken and serve hot with a green salad and cornbread.


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